Mole Sauce

Braised Turkey Wings with Pantry Mexican Mole Pressure Cooker

Braised Turkey Wings With Pantry Mexican Mole Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 15 minutes at HIGH pressure

• 1 (8-ounce) jar prepared mole poblano paste (we like the Dona Maria brand)
• 1 tablespoon olive oil (optional)
• 4 turkey wings (2 to 3 pounds), separated at the joints, second and third joints only (reserve the wing tips for making stock or discard)
• sea salt and freshly ground black or white pepper
• ½ large white onion, chopped
• 2 cloves garlic, pressed
• 1 (14-ounce) can low-sodium chicken broth
• 1 cup hot water
• 2 tablespoons dark raisins
• 2 tablespoons dried cranberries
• ½ teaspoon chili powder
• ½ teaspoon unsweetened cocoa powder
• ¼ teaspoon dried oregano, preferably Mexican
• ½ cup bottled favorite salsa
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons green pepitas (pumpkin seeds) or 2 teaspoons sesame seeds, toasted lightly in a dry skillet, for serving
• 1 or 2 limes, quartered, for serving

Method

1. In a 5- to 7-quart pressure cooker, pour the oil that has risen to the top of the jar of mole paste into the pot and heat over medium-high heat
2. Add the olive oil if you think you need it
3. Season the turkey wings with salt and pepper
4. Add two wings to the oil in a single layer and lightly brown both sides, about 2 minutes per side
5. Remove to a plate and brown the remaining wings in the same way
6. Add the onion to the pot and cook, stirring a few times, until softened, about 2 minutes
7. Add the garlic and heat for 30 seconds
8. Add the mole paste, stirring until it softens, 2 to 3 minutes
9. Stir in the broth gradually
10. Stir in the water until the sauce is smooth
11. Bring to a boil
12. Return the turkey wings to the pot along with any accumulated juice
13. Add the dried fruit, chili powder, cocoa, and oregano
14. Stir gently to combine
15. Close and lock the lid
16. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
17. Set the burner heat to high
18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
19. Set a timer to cook for 15 minutes
20. Remove the pot from the heat; let stand for 10 minutes
21. Open the cooker with the Quick Release method
22. Be careful of the steam as you remove the lid
23. Check for doneness by inserting an instant-read thermometer in the thickest part of the wing, or by slicing through the thickest portion and checking for firm, white meat with no traces of pink
24. Turkey wings should have a minimum internal temperature of 165° F
25. Taste for seasoning and stir in the salsa and cilantro
26. Serve immediately with a wing per person and lots of sauce
27. Remove the skin, if desired
28. Sprinkle with pumpkin seeds or sesame seeds (or both)
29. Pass the lime wedges, which are also great squeezed onto the hot rice